Chicken Salpicao Recipes

CHICKEN SALPICAO

Chicken Salpicao image

This dish is perfect for weeknights or when you have run out of ingredients. Most ingredients are pantry staples and this dish is quick and easy to make. Serve over steamed white rice.

Provided by Beashi

Categories World Cuisine Recipes Asian Filipino

Time 35m

Yield 3

Number Of Ingredients 9

Ingredients

3 (4 ounce) skinless, boneless chicken breasts, cut into bite-sized cubes
½ teaspoon garlic salt
½ teaspoon ground black pepper
½ teaspoon paprika
2 tablespoons olive oil
5 cloves garlic, chopped
1 ½ tablespoons Worcestershire sauce
½ tablespoon soy-based liquid seasoning (such as Maggi®)
1 serrano pepper, sliced diagonally

Steps:

Season chicken with garlic salt, black pepper, and paprika. Marinate for 15 minutes.
Heat oil in a pan over medium heat. Add garlic and saute until almost brown, about 1 minute. Add chicken and mix to keep garlic from burning. Add Worcestershire and liquid seasoning. Reduce heat and let simmer until chicken is almost no longer pink in the center, 5 to 7 minutes. Stir in serrano pepper and simmer for another 2 minutes. Transfer to a serving dish.

Nutrition Facts : Calories 223.6 calories, Carbohydrate 4 g, Cholesterol 64.6 mg, Fat 11.8 g, Fiber 0.4 g, Protein 24.4 g, SaturatedFat 2 g, Sodium 459.6 mg, Sugar 1 g

TRADITIONAL CHICKEN SALPICAO

Traditional Chicken Salpicao image

Yummers! We love this flavor combo and the unexpected crunchiness of the apple. A must try!

Provided by Anna French

Categories Other Side Dishes

Time 45m

Number Of Ingredients 16

Ingredients

2 large boneless, skinless chicken breasts
2 Tbsp olive oil, extra virgin
1 can(s) drained corn
1 can(s) drained peas
1 stick grated carrot
1/2 c pitted olives
1 medium apple cored,peeled and cut into cubes
1 can(s) table cream
bunch seedless raisins to taste
pinch salt to taste
3 c chicken stock
1/4 c fresh chopped parsley
1/4 c fresh chopped scallions/green onions
1 medium onion finely chopped
1 1/2 c mayonnaise, light
1 c potato sticks

Steps:

1. In medium saucepan cook chicken breasts in chicken stock. Salt to taste, remove chicken, let cool and shred. In a skillet, sauté the chicken in the olive oil and onions then let it cool.
2. Add all of the other ingredients, except for the potato sticks in a large glass tray and mix well. Then add chicken and mix well.
3. Place the potato sticks all over the top of the salad, and place the dish in refrigerator for a few hours before serving.

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